Ginger And Peach Chicken

This Ginger and Peach Chicken is a delightful fusion of sweet fruit and aromatic spice, creating a vibrant sauce that coats tender chicken breast halves. The natural sweetness of canned peach slices balances beautifully with the zesty kick of fresh grated ginger, while crunchy water chestnuts add a satisfying textural contrast. It&# 226;ÂÂs a quick, weeknight-friendly meal that feels special enough for guests but simple enough for busy evenings. Served over fluffy rice with bright green pea pods, this dish offers a complete, balanced plate in under thirty minutes. The light syrup from the peaches creates a naturally glossy glaze without needing heavy sugars or complex reductions.

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 160.8

Dietary: Gluten-free

Description

This Ginger and Peach Chicken is a delightful fusion of sweet fruit and aromatic spice, creating a vibrant sauce that coats tender chicken breast halves. The natural sweetness of canned peach slices balances beautifully with the zesty kick of fresh grated ginger, while crunchy water chestnuts add a satisfying textural contrast. It&# 226;ÂÂs a quick, weeknight-friendly meal that feels special enough for guests but simple enough for busy evenings. Served over fluffy rice with bright green pea pods, this dish offers a complete, balanced plate in under thirty minutes. The light syrup from the peaches creates a naturally glossy glaze without needing heavy sugars or complex reductions.

Ingredients

4 Chicken Breast halves (med, boned, skinless)
1 8 oz can Peach slices, lite syrup
1 teaspoon Cornstarch
1/2 teaspoon Grated Gingerroot
1/4 teaspoon Salt
1/2 cup Sliced Water Chestnuts, drained
2 cups Hot cooked Rice
1 6 oz package Frozen Pea Pods, cooked

Directions

1
Spray a large skillet with nonstick cooking spray and preheat over medium heat.
2
Add chicken breast halves to the skillet.
3
Cook chicken for 8-10 minutes, turning occasionally, until browned on all sides, tender, and no longer pink in the center.
4
Remove chicken from the skillet and set aside on a plate; keep warm.
5
Drain the canned peaches, reserving the syrup in a measuring cup.
6
Add water to the reserved peach syrup to make 1/2 cup total liquid.
7
Stir cornstarch, grated gingerroot, and salt into the peach syrup mixture until smooth.
8
Pour the sauce mixture into the same skillet used for the chicken.
9
Cook and stir constantly until the sauce thickens and becomes bubbly.
10
Continue cooking and stirring for 1 minute more to cook out the raw cornstarch taste.
11
Gently stir in the peach slices and water chestnuts; heat through for 30 seconds.
12
Arrange rice and cooked pea pods on a serving platter or individual plates.
13
Place chicken on top of the rice and spoon the warm peach-ginger sauce over the chicken.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 160.8kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1220.0mg51%
Total Carbohydrate 34.7g12%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet to prevent the peaches from becoming mushy.

For added heat, stir in a dash of red pepper flakes or sriracha with the ginger. You can also substitute fresh peach slices if in season, though you may need to add a teaspoon of honey to mimic the syrup sweetness.

Ensure your water chestnuts are well-drained to keep the sauce from becoming watery. If you prefer a thicker glaze, add an additional 1/2 teaspoon of cornstarch to the sauce mixture.

Keywords: chicken breast, ginger, peach, water chestnuts, quick dinner, skillet meal, asian fusion, fruit sauce, weeknight recipe, healthy dinner, rice bowl, pea pods, cornstarch thickener

Read it online: https://www.chefs-mate.com/recipe/ginger-and-peach-chicken/